Zucchini, Hazelnut, and Basil Salad
 
 
A grilled zucchini, hazelnut, and basil salad that is filled with fresh, simple flavors.
Yield: 4 servings
Ingredients
  • ⅓ cup shelled hazelnuts
  • 1¾ lb zucchini or summer squash
  • 4 tbsp olive oil
  • salt and black pepper, to taste
  • 1 tsp balsamic vinegar
  • 1¼ cups basil leaves
  • 3 oz Parmesan cheese, thinly sliced
  • 2 tsp hazelnut oil
Instructions
  1. Heat oven to 300F.
  2. Spread the hazelnuts on a baking sheet and roast for 12-15 minutes, or until fragrant and toasted. Allow to cool slightly, then roughly chop them.
  3. Meanwhile heat a large griddle pan or cast-iron skillet over high heat until hot.
  4. Trim the zucchini and cut them on an angle into ⅜-inch thick slices. Place in a bowl and toss with 2 tbsp of the olive oil. Add salt and black pepper to taste, then toss again.
  5. Place the zucchini slices on the hot griddle in an even layer and grill for 2 minutes. Flip them over using a pair of tongs and repeat on the other side. Remove to a large bowl and repeat with the remaining zucchini until it is all cooked.
  6. Pour the balsamic vinegar over the cooked zucchini, toss to combine, and set aside. Once cool, toss with the remaining 2 tbsp olive oil, basil, and hazelnuts. Season to taste with salt and black pepper. Transfer to a serving platter and then mix in the parmesan slices. Drizzle with hazelnut oil and serve.
Notes
Recipe from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/zucchini-hazelnut-basil-salad.html